Once again, it's time for my monthly edition of Raw Food Tuesday — an all-day, all-raw "cleanse" intended to expand my knowledge of raw-cipes and give my body a power boost of healthy foods. No coffee, no cupcakes, no processed vegan cheeze — just pure veggies, fruits, nuts, seeds, and plant oils. As usual with my raw days lately, I started my day with a liquid meal — Tropical Fruit Smoothie:
This little guy contained one banana, a fourth cup of frozen blueberries, a handful of strawberries, mango, and pineapple, a couple tablespoons of dried coconut, and a dose of ground flax seed. It sustained me from 7:30 a.m. to about 10 a.m., and then I had to down this Green Juice for energy:
Isn't that green color lovely? I combined two cups raw spinach, one large tomato, a couple celery stalks, two carrots, half a yellow bell pepper, and a small chili pepper in my Jack Lalanne juicer. I also snacked on a local pear before lunch.
Lunch was a delicious bowl of Gena's Raw Tortilla Soup with avocado from Choosing Raw:
As usual, raw food goddess Gena did not disappoint with this spicy Mexican-inspired soup. The base is made from tomato and red pepper, and it contains lots of spices like cumin, cayenne, and chili powder. Next time, I'll add a jalepeno for an even spicier kick. On the side, I downed this green salad with pomegranate seeds, shitake mushrooms, and a basic oil & vinegar dressing:
The soup kept me full for hours! In fact, I ate way more of it than I should have and I had a bit of a bellyache for an hour or so. Raw food fills you up faster than cooked food, and my hungry brain has a problem understanding that sometimes.
I snacked on some raw veggies — cherry tomatoes, raw okra, bell pepper, and cucumber — around 3:30 p.m. After work, I came home to one of the two greatest meals of my day. Last night, while purchasing veggies at Whole Foods, I discovered this pre-made Raw Vegan Carrot Cake from Intentional Food (by Journey to Bliss):
The lady who makes the Journey to Bliss raw goods lives in Smyrna, Tennessee, a tiny town outside of Nashville. I'd tried her raw cheeze at a vegan potluck in Nashville, but had no idea her products were also available in Memphis!
So I shelled out the $7.99 for this package of cheezecake, despite my lack of funds. I just couldn't resist since I rarely make whole raw cakes and pies for little ole me to eat alone. This was the perfect size — enough for two decent portions (I'm saving half for tomorrow!). Made from cashews, pecans, walnuts, carrots, dates, and raisins, this cake tasted so much like cooked carrot cake — but way healthier! The frosting was the best part (of course!), and it tasted JUST LIKE cream cheeze. Swear to god.
After savoring dessert and hitting the gym, I experienced another glorious raw meal — Gena's Zucchini Alfredo from Choosing Raw:
Sorry for the flash photo, but it was dark outside. I've tried several of Gena's recipes, and trust me, every single one has been a winner. But this really takes the raw cake! The sauce is made from cashews and it's so very, very creamy. I served it over zucchini and carrot noodles (made with a vegetable peeler) and cherry tomatoes from the farmer's market.